Yield

4 servings

How to prepare

Drain the soaked lentils and cover with fresh water. Bring to a boil and cook until the lentils are tender, about thirty minutes. Heat the oil in a large saute pan and cook the shallots and garlic until just tender. Add the squash and cook for a few minutes. Add the tomatoes, thyme  and cook for ten minutes. Add the lentils and cook for ten more minutes or until all the ingredients are tender. Serve with crusty bread.

Ingredients

1 cup dried lentils, soaked overnight
6 tablespoons olive oil
4 shallots, chopped
1 large garlic clove, minced 1 large butternut squash ( about 1-1/2 Ibs.), peeled, seeded and cut into chbes
1 Ib. tomatoes, chopped and peeled, or
1 ( 16-oz.) can diced tomatoes
1/2 teaspoon chopped fresh thyme
1 cup shelled chestnuts

Nutritional Value

Per serving: Calories 442, Protein 12g, Fat 20g, Carbohydrates 52g, Calcium 107mg, Fiber 11g, Sodium 21mg.